We have all heard these phrases: sustainability, connection, know where your food comes from, support your local farms, eating head to tail, etc.  Tamara Murphy knows just a little something about this and invites you to participate with her in this experience.  Tamara has been working with Shelley Pasco and Mike Verdi of Whistling Train Farm for 4 years to raise pigs for her Belltown restaurant Brasa.  From piglets to pork chops you too can experience the life of a pig that will no doubt raise your awareness of food from a farm versus food from a factory.

How it works: Tamara will give you one of her piglets that are born in the next few weeks.  You and she will go and visit the farm and pick out your pig.  You could visit your pig from time to time if you like.  Shelly Pasco will raise your pig to about 70 pounds, which will yield about 55 pounds of meat.  But that's not all!  Tamara and good friends at Better Meat in Phinney will also break down your pig and cut it to your specifications.  Storage in Better Meats' freezer is also possible.  Tamara will be there to discuss and give you recommendations and also share with you recipes for head cheese, chorizo, pork belly and whatever else you might be interested in.